Italian Garlic Soup Food

ROASTED GARLIC SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.
• In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini.
• Preheat the oven to 400 degrees F.
• In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.
• With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.
• Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.
• Remove and let cool before serving.
• Cook Time 2 hours 10 minutes .

GARLIC SOUP

Steps:

• Saute garlic in oil until slightly browned.
• Heat broth and wine until hot but not boiling.
• Add garlic, oil, spices and herbs, cover and simmer for 1 hour.
• Remove bay leaf from pot and puree soup.
• Return pureed soup to pot and continue simmering.
• Add cream to egg yolks, then add a bit of soup and mix well.
• Add egg mixture to the pot and simmer for about 5 minutes or until heated through.
• Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese.
• Serve and enjoy!

ITALIAN GARLIC SOUP

Steps:

• Heat your stock pot with the olive oil and throw in the onions. In another 3-4 minutes add the leeks and wait for them to soften
• When that happens, add the potatoes, garlic, stock cubes, thyme and salt to taste. Give it a good mix and add 6 cups of hot water. Let this simmer over medium heat, until the potatoes are completely cooked
• Insert a stick blender and blend this to smooth puree´ and let it gently simmer over medium heat. Add the cream, pepper and the parsley. Cook for 5-6 minutes and then remove from flame*
• To make the croutons, in a pan add the olive oil and the bread. Keep stirring and frying until they are well browned. Season with salt and pepper, mix well and remove from flame
• Serve your delicious, warming Italian garlic soup topped with the croutons and garnished with some cream, thyme and pepper. Enjoy!

GARLIC SOUP

Steps:

• In a large pot over medium heat, cook garlic in butter until brown. Pour in water and bring to a boil. Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes. Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.

ITALIAN ROASTED GARLIC SOUP

Steps:

• Preheat oven to 350°.
• Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
• Slice 1/4" off the top of each garlic head.
• Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
• Drizzle 1/2 teaspoons oil over each head.
• Bake, uncovered, until golden, about 1 hour.
• Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
• Place the pulp in a bowl and set aside.
• In a large soup pot over medium heat, warm the remaining oil.
• Add onion and celery and saute until tender, about 5 minutes.
• Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
• Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
• Remove bay leaf and discard.
• In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.
• Return to pot and stir in half-and-half.
• Simmer until flavors are blended, about 5 minutes.
• Ladle into bowls and sprinkle with Parmesan cheese and parsley.

QUICK GARLIC SOUP

Steps:

• In a large saucepan, saute onions in butter until tender, about 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cayenne.

GARLIC SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
• Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
• Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
• Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

ITALIAN SPAGHETTI SOUP WITH GARLIC

Steps:

• Place everything except for spaghetti and spinach in a large kettle with 2 quarts of water; bring to a boil.
• Cover and simmer 1 hour.
• Add seasonings, spaghetti and spinach.
• Simmer 10-12 minutes until spaghetti in tender.
• Drain.
• Add a small drizzle of olive oil to each bowl when serving.